Casing Guide
Choosing a casing for snack sticks comes down to three decisions: edible or peelable, ready to stuff or soaked, and how consistent you need the diameter to be. This guide compares your options and recommends the best fit for most producers.
For most snack sticks and beef sticks, the best choice is a small caliber edible collagen casing. It is ready to stuff straight from the box with no soaking, holds a consistent diameter for even drying and portioning, and runs well on both manual and automatic equipment. Edible collagen is available from 13 mm to 38 mm, and the sizes most often used for snack sticks sit at the smaller end of that range.
If you want a skinless, peel-off stick, choose a small caliber cellulose casing. If you want the traditional bite of a natural casing, choose sheep casings. The sections below explain how to decide.
| Casing | Edible? | Size range | Best for | Preparation |
|---|---|---|---|---|
| Edible collagen | Yes, stays on the stick | 13 to 38 mm | Snack sticks, beef sticks, venison snack sticks, kabanosy | Ready to stuff, no soaking. Maximum cooking temperature 75°C |
| Small caliber cellulose | No, peeled off after cooking | 12 to 44 mm | Skinless snack sticks and beef sticks, beer sticks, pepperoni sticks | Stuff directly, no soaking. Cooking temperature not to exceed 80°C |
| Natural sheep casings | Yes, stays on the stick | 18 to 28+ mm | Beef sticks, kabanosy, landjaeger, premium natural bite | Rinse and soak before stuffing; handle gently |
Always confirm current stock for your size by calling 201-939-3335. Availability changes and not every size is stocked at all times.
Snack sticks are a high volume, high consistency product. Collagen casings are manufactured to a uniform caliber, so every stick comes out the same diameter and the same weight, which makes drying times predictable and packaging easy.
💡 Collagen casings are ideal for jerky style snack sticks and venison snack sticks, which is why hunters and small batch makers use them just as often as large processors.
Small caliber cellulose casings are the right choice when you want a skinless stick. The casing is removed after cooking, leaving a smooth, uniform stick with no casing to eat. Cellulose casings are consistent in caliber, permeable to smoke and flavor, and peel cleanly. Extra long 55 cm sticks are available for higher footage per stick and fewer changeovers on the line.
Sheep casings are the finest natural casing available. They give beef sticks and kabanosy a delicate, traditional snap that artificial casings do not fully match. They require soaking, and natural casings vary slightly in diameter, so they suit processors who value eating quality and tradition over perfect uniformity.
Once your sticks are cooked and dried, packaging protects shelf life and presentation. Globe Casings also supplies resealable doypack stand up pouches for snack sticks and jerky, vacuum pouches, and shrink bags. If you make snack sticks from venison, see our hunter and venison casings page.
Not sure which snack stick casing is right for your recipe and equipment? Tell us your product and target diameter, and our specialists will recommend a size. You can also request a free sizing consultation.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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